Week 11 - Nutrition Flashcards
What are 5 details about public health nutrition?
Strives to improve or maintain optimum nutritional health of the whole population and high risk or vulnerable subgroups within the population
Emphasizes health promotion and disease prevention but may include therapeutic and rehabilitative services when these needs are not adequately addressed by other parts of the health care system
Uses multiple, coordinated strategies to reach and influence the community, and organizations and individuals that make up the community.
Requires organized and integrated community nutrition efforts with leadership provided by the state and local health agency.
Community nutrition efforts involve a wide range of programs that provide increased access to food resources, nutrition information and education, and
health-related care; they also include efforts to change behavior and environments and to initiate policy
What are the 3 discrete functions of effective public health nutrition?
The acquisition, synthesis and dissemination of knowledge relating nutrition to health and disease
Surveillance programs to detect potential nutritional problems across the life course among the population, and to monitor change
Evidence-informed policy development, implementation and evaluation
What are the 7 situations that helped develop public health nutrition in the U.S.?
Infant mortality
Access to healthcare
Epidemics of communicable disease
Poor hygiene and sanitation
Malnutrition
Agriculture and food production (in response to changes in food production)
Economic depression, wars, and civil rights
What are the 6 classes of nutrients?
Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water
What are the 8 carbohydrate (CHO) classifications?
Simple Carbohydrates (end in –ose):
Monosaccharides: fructose, galactose, glucose
Disaccharides: sucrose, lactose, maltose
Sweet taste: sucrose, fructose, lactose
Complex Carbohydrates
Starch (amylose & amylopectin)
Dietary Fiber
Whole vs. refine grain
Source of Energy: 4 kcals per gram
What is the function of proteins? What is its source of energy? What are its dietary sources?
Function: growth and maintenance of body tissues like muscle, blood, hormones, and cell membranes
Source of energy: 4kcals per gram
Dietary sources are eggs, meat, beans, etc.
What are 5 details about proteins and amino acids?
Amino Acids (building blocks of protein)
20 amino acids: 9 essential, 11 non-essential
Complete proteins: food sources with all 9 essential aa
Incomplete protein: food sources missing 1 or more of the essential amino acids
Plant vs. Animal Protein
What are the 8 key functions of proteins?
Growth and maintenance
Enzymes
Hormones
Antibodies
Fluid and electrolyte balance
Acid-base balance
Transportation
Energy: proteins provide some fuel for the body’s energy needs
What 2 deficiency syndromes and conditions linked to protein-energy malnutrition?
Kwashiorkor and marasmus
What are 8 details about kwashiorkor?
Protein deficiency mainly seen in young children
Low-serum albumin
Severe edema (hair discoloration and burn-like skin lesions)
Severe apathy and lethargy
Precipitated by measles or other severe infection
Abrupt weaning after birth of a new baby
Decreased cell-mediated immune function with high infection complications: return to normal with treatment
Rapid reversal of all signs and symptoms two weeks after with high protein diet
What are 7 details about marasmus?
Total energy depletion
Seen in both young children and adults
Children alert, ravenous, and irritable
Often seen with HIV/AIDS, tuberculosis, malignancies, etc.
High energy and protein diet required over many months for recovery
Early weaning under 6 months with poor breast milk substitute major risk factor
Cognitive impairment
What are the 4 functions of fat in the body? What is its source of energy?
Excess/Stored Energy
Organ Protection
Temperature Regulation
Insulation: Myelin Sheath
Source of Energy: 9 kcals per gram
What are the 2 fat classifications? Give examples.
Unsaturated fat:
Monounsaturated: 1 double bond in the chain
Polyunsaturated: 2 or more double bonds in the chain
Omega-3 & omega-6 fatty acids
Saturated Fat:
Trans Fat
Cholesterol: animal products only
Sources: butter, oils, eggs
What are the 4 classifications of micronutrients? What are the functions?
Classification:
Fat Soluble and Water Soluble Vitamins
Major Minerals and Trace Minerals
Functions: coenzymes of energy metabolism, catalyst for
biochemical reactions, antioxidants, structural
What are the 4 fat soluble vitamins?
Vitamins A, E, D (D3), and K
